• Bulletin of the Korean Chemical Society
• /
• v.33 no.8
• /
• pp.2523-2528
• /
• 2012

Green phosphors $(Zn_{1-a-b}M_aM^{\prime}_b)_xGa_yS_{x+3y/2}:Eu^{2+}$ (M, M' = alkali earth ions) with x = 2 and y = 2-5 were prepared, starting from ZnO, MgO, $SrCO_3$, $Ga_2O_3$, $Eu_2O_3$, and S with a flux $NH_4F$ using a conventional solidstate reaction. A phosphor with the composition of $(Zn_{0.6}Sr_{0.3}Mg_{0.1})_2Ga_2S_5:Eu^{2+}$ produced the strongest luminescence at a 460-nm excitation. The observed XRD patterns indicated that the optimized phosphor consisted of two components: zinc thiogallate and zinc sulfide. The characteristic green luminescence of the $ZnS:Eu^{2+}$ component on excitation at 460 nm was attributed to the donor-acceptor ($D_{ZnGa_2S_4}-A_{ZnS}$) recombination in the hybrid boundary. The optimized green phosphor converted 17.9% of the absorbed blue light into luminescence. For the fabrication of light-emitting diode (LED), the optimized phosphor was coated with MgO using magnesium nitrate to overcome their weakness against moisture. The MgO-coated green phosphor was fabricated with a blue GaN LED, and the chromaticity index of the phosphor-cast LED (pc-LED) was investigated as a function of the wt % of the optimized phosphor. White LEDs were fabricated by pasting the optimized green (G) and the red (R) phosphors, and the commercial yellow (Y) phosphor on the blue chips. The three-band pc-WLED resulted in improved color rendering index (CRI) and corrected color temperature (CCT), compared with those of the two-band pc-WLED.

• Clean Technology
• /
• v.7 no.1
• /
• pp.35-42
• /
• 2001

This study was performed to evaluate the effect of zeolite addition on biofloc in aictvated sludge process. Two units were compared each other, in which one was operated as control unit (CU) and the other was managed by adding zeolite into aeration basin to sustain 4,000 mg/l (ZU). It was observed that flocs of both units were enduringly increased in medium size by extending SRT (Solid Retention Time), although their effect size of ZU was smaller than theirs of CU. Zeolite application excessively improved sludge settling property and ZU presented sludge settling velocity of 3.4 to 11 m/h regardless of SRT variation. The sludge volume index (SVI) was in the range of 50 and 108 ml/g. Conversely, the sludge settling velocity of CU seriously depended on SRT increase, and sludge sedimentation was not achieved at a 40 days of SRT due to Sphaerotilus appeared predominantly in reactor.

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.8
• /
• pp.1049-1056
• /
• 2010

This study was conducted to investigate the effects of dietary glutamine (Gln) on the productive performance and egg quality of laying hens. A total of four hundred Lingnan Yellow laying hens aged 34 weeks were randomly assigned into four groups (100 laying hens/group), and fed, respectively, with diets supplemented with 0% (control group), 0.2%, 0.4%, and 0.8% Gln during the 6-week feeding period. The results were as follows. First, the productivity of laying hens fed with 0.8% Gln in diet was significantly increased (p<0.05); however, the egg quality (egg weight, yolk weight, shell weight, egg shape index, shell thickness, shell density, shell breaking strength, yolk color, yolk index, and Haugh unit) was not affected compared with that of the control group (p>0.05). Second, luteinizing hormone (LH) (p<0.01), follicle stimulating hormone (FSH) (p<0.01), triiodothyronine ($T_3$), and tetraiodothyronine ($T_4$) contents (p<0.05) in blood of laying hens fed with 0.8% Gln in diets were also significantly improved, and greater improvement in the duodenum and oviduct structure was observed in that treatment group. This study indicated for the first time that diets with 0.8% Gln were able to increase the productive performance of laying hens through stimulating hormone secretion and better development of both the duodenum and oviduct structure in laying hens.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.40 no.1
• /
• pp.24-30
• /
• 2007

We developed an ecosystem indicator (EI) for the coastal and offshore areas of Korean waters. One of the major scientific challenges of this undertaking was to translate broad policy statements for ecosystem-based fisheries management (EBFM) into practical terms. Fish reproduction potential (FRP) was defined as an EI to describe the reproductive probability of adult fisheries resources in Korean waters. The FRP was estimated as the ratio of adult fish composition to total catch, catches (in metric tons) by species and by ecosystem, and fishery effort (in horse power per metric ton). The FRP indices of the East/japan Sea Ecosystem (EJSE), Yellow Sea Ecosystem (YSE), and East China Sea Ecosystem (ECSE) began to decrease after the mid-1980s, and the current indices have decreased further, at 0.63 (EJSE), 1.22 (YSE), and 0.68 (ECSE) index points compared to the indices of 1975, when similar catch amounts were recorded. Lower FRPs in the Korean marine ecosystems were the result of higher proportion of immature fisheries resources in the total catch. Because this kind of ecosystem-level indicator is thought to reflect scientific approaches to EBFM and to provide an important tool for assessing the current status of marine ecosystems with respect to both quantity and quality, more EIs should be developed for Korean waters.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.2
• /
• pp.272-278
• /
• 2010

Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.

• Food Science and Preservation
• /
• v.8 no.3
• /
• pp.331-337
• /
• 2001

The oxidative stability of tallow heated was studied by different frying condition (temperature 130, 150, and 180$^{\circ}C$;heating time, each 10hours per day, total 240hrs). Changes of physicochemical parameters such as acid value, peroxide value, iodine value, dielectric constant, content of polar components and polymer, refractive index, smoke point, viscosity and color changes in tallow heated were also measured. Acid value, dielectric constant, refractive index, viscosity, and content of polar component and polymer increased as the tallow was heated longer, whereas iodine value and smoke point decreased and peroxide value was increased and decreased repeatedly. These parameters changed to a greater extent as the heating temperature went up. The color became darkened with the increase of red and yellow values during heating. The decree of coloration was proportional to heating temperature.

• Journal of Biosystems Engineering
• /
• v.41 no.3
• /
• pp.177-183
• /
• 2016

Purpose: Mee (Madhuca longifolia) is an economically important tree growing throughout Sri Lanka. Its importance is mainly attributed to its oil with high nutritional and medicinal values. However, an inefficient extraction method limits its use. This study revealed the possibility of extracting oil from mee seeds by using a screw-type oil expeller. Methods: A popular screw-type oil expeller was used in the experiment. Extract bar clearance and speeds of the main spiral shaft were altered to increase the oil expelling efficiency of the machine. The quality of refined oil at the optimum oil yield was determined by measuring the refractive index, saponification value, iodine value, unsaponifiable matter, free fatty acid, and specific gravity. Results: An optimum yield of 35% oil was obtained when the machine capacity was 30 kg/h and energy consumption was 0.13 kWh/kg. This optimum machine condition was observed at an extract bar clearance of 0.5 mm and a main spiral shaft speed of 90 rpm. The refractive index, saponification value, iodine value, unsaponifiable matter, free fatty acid, and specific gravity of the oil were 1.4, 203, 59, 3.5%, 0.2%, and 0.907 g/cm3 respectively. Color of the mee oil was closer to yellow, which is revealed by the lightness value (L) of 24.93 and positive value (b) of 11.81. Conclusion: The screw-type oil expeller can be used for economically extracting mee oil on a commercial scale.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.2
• /
• pp.142-148
• /
• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• Korean Journal of Community Nutrition
• /
• v.7 no.2
• /
• pp.156-166
• /
• 2002

The object of this study was done to assert the dietary habits, food intake, and dietary attitudes of 332 middle school students in a small city. The subject were divided into doe groups based on weight length index (WLI). Anthropometric data showed that the mean height and weight were 169.5 $\pm 8.2 cm and 55.1 $\pm 11.5 kg in the male students and 158.9 $\pm 5.9 cm and 48.1 $\pm 7.6 kg in the female students. The mean WLIs for male and female students were 103.0 $\pm 19.7 and 96.3 $\pm 12.8, respectively. Of the male students 27.9% and of the female students 32.1% were underweight, and of the male students 28.9% and of the female students 13.0% were overweight based on WLI index. Lack of good dietary habits in the overweight group tended to be the highest, the normal group was the second highest, and the underweight group was the lowest. The regularity of eating breakfast and flood prejudice scores in the overweight group were significantly higher than those in the normal and underweight group. With respect to flood intake, the normal group tended to consume grains, yellow or green vegetables, vegetables with light color, fruits, milk, yogurt, cheese, seaweeds, fat-floods, instant floods, sweet floods, carbonated drinks, and spicy and salty floods more frequently. The underweight group tended to consume meat-ham, eggs, fish and fried, stir-fried flood more frequently In dietary attitudes, the overweight group tended to have more favorable dietary attitudes, and the normal group tended to have negative dietary attitudes. The underweight group showed more negative responses to trying to eat/drink milk, yogurt, or cheese everyday than the overweight groups. It might be suggested that more effective nutritional programs should be developed and implemented to ensure good dietary habits in middle school students, including the overweight, as well as the underweight group. Further research on the comparison of dietary characteristics is needed, with consideration of the subjects WLI.

• Restorative Dentistry and Endodontics
• /
• v.19 no.1
• /
• pp.169-179
• /
• 1994

The purpose of this study was to compare and evaluate the bleaching efficacy of three nonvital bleaching techniques: Walking bleaching, Walking bleaching and heat application, and Walking bleaching and bleaching light application. 36 extracted anterior teeth with intact crowns were immersed in 5 % sodium hypochlorite solution for twenty-four hours to loosen extrinsic debris. Lingual access openings were prepared in all teeth and the pulps were extirpated. The teeth were stored in 5% sodium hypochlorite for twenty-four hours to open the dentinal tubules and they were stained via whole blood. Once the teeth were stained, they were evaluated with Colorimeter. The teeth in each group were ranked from lightest to darkest and divided equally into three experimental groups in which the following bleaching techniques were used. Intracoronal base was placed 2mm below cementoenamel junction. Group 1 Walking bleaching (Superoxol + Sodium perborate) Group 2 Heat application + Walking bleaching (Superoxol+Sodium perborate) Group 3 Light application+Walking bleaching (Superoxol+Sodium perborate) The bleaching agents were changed every 3 days and the teeth were bleached for a total of 14 days. The teeth were evaluated with Colorimeter before the start of any bleaching and on day 14. The results were as follows: 1. At the end of 14 days, all the sample teeth demonstrated the increase of Lightness Index at cervical 1/3 of crown (p<0.05) Lightness Index was significant difference in group 2 and 3, but there were some minor differences among groups (p>0.05). 2. In all groups, there was significant difference in red chromacity (p<0.05), but there were some minor differences among groups (p>0.05). 3. In all groups, there was no significant difference in yellow chromacity (p>0.05).